This recipe is pretty much a mashup of all my current favorite things in life: throwing things on flatbreads, recipes that are hardly recipes at all, cheese and Brussels sprouts. It’s a versatile little flatbread that you can make with whatever type of base you have easily available to you – the naan here can sub out for pita breads or another store-bought product. If you wanna get fancy or have extra time, make your own. This is all about the flavor combo on top: creamy pungent Brie with crunchy shredded Brussels sprouts. The pomegranate seeds and mint add that pop of color and freshness. These lovelies come together in about 20 minutes total and that includes the baking time. Snag these ingredients and have them on hand for a quick holiday lunch or appetizer for gatherings.
Easy Brussels Sprout and Brie Flatbreads – makes 3
3 naan flatbreads (plain – not garlic flavor!) – you can use naan, frozen flatbreads, pita breads, etc. I used these frozen Tandoori Naan from Trader Joe’s
1 tbsp. olive oil or melted butter
1 large wedge/wheel of Brie – I used a slicing Brie from Trader Joe’s
- 1 tbsp. olive oil or melted butter
- 1 cup pomegranate seeds
- 1/4 fresh picked mint leaves